Preheat the oven to 350F (180C). Place the rhubarb, sugar, and water in an 8×8 inch (20cm) square pan and put it in the preheated oven. In a bowl, mix the cake ingredients till just blended. Remove the pan from the oven, spoon the cake mix over the rhubarb covering as much as possible. It will even itself out some while it bakes. Bake 30-40 minutes till it just starts to brown on top. Let it cool for a little while and serve pieces upside down with whipped cream.

This recipe came to me from my neighbor, Sarah. She acquired it from Christy Cooms, the woman who first lived in our Vermont house. Her husband built the house in 1946. So, technically, this recipe comes from my kitchen, but not originally from me. However, you’re getting it from me, so I guess… oh, well, enjoy it! It’s a quick and easy dessert that everyone loves.

In a large mixing bowl, blend the first 6 dry ingredients. In a small bowl, blend the egg, yogurt, oil, and vanilla. Pour wet into dry, add rhubarb, nuts and ginger, and slowly stir just until moistened. Line or grease 12-18 muffin cups and divide batter evenly. (They will not rise much.) Sprinkle brown sugar on top, and bake for 20-25 minutes till browned. Delicious served warm with butter.